Chicken with Lemon and Garlic

This quick Spanish stir-fry is perfect as a light dinner or with tapas. I served it with shallow-fried potato cubes napped with a garlic sauce similar to mayonnaise, patatas alioli. Recipe adapted from: Sarah Ainly ed., Around the World in 400 Recipes (London: Hermes House, 2005), 336.   

Serves 2



Boneless, skinless chicken breast

8 ounces

250 grams

Olive oil

2 tablespoons

30 ml

Onion (½ small), minced

2 ounces

55 grams

Garlic cloves, minced



Pimentón agridulce  (or paprika)

1 teaspoon

5 ml

Lemon juice (1 lemon)

3 tablespoons

45 ml

Parsley, chopped

2 tablespoons

30 ml

Salt and pepper

to taste

to taste



Pound the chicken to an even ¼-inch (6 mm) thickness then cut into strips about ½-inch (1cm) wide by 2 inches (5 cm) long. Heat the oil in a frying pan over high heat and sauté the chicken along with the onion, garlic, and pimentón for about 2 minutes or until lightly browned and just cooked through. Toss with the lemon juice, parsley, salt, and pepper. Serve immediately.


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